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Recipe: Bollito misto with salsa verde

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Written by:
Recipe: Bollito misto with salsa verde

Bollito misto is a classic northern Italian stew closely related to the French pot au feu. The resulting stock can be used to make soup or risotto.

Mostarda di cremona are mustard-spiced candied fruits available from Italian delis and some supermarkets.

Serves 8+

  • 1 whole calf’s tongue
  • 3 litres water
  • 50ml red wine vinegar
  • 3 carrots, halved lengthways
  • 2 celery sticks, halved
  • 1 onion, peeled
  • 4 cloves
  • 1 faggot of herbs (thyme, rosemary and 2 bay leaves)
  • 1 veal shank, about 2kg
  • 1 beef brisket, about 1.5kg
  • 2 beef cheeks
  • 4 beef sausages
  • Mostarda di Cremona and freshly grated horseradish, to serve

For the salsa verde

  • A handful of parsley leaves
  • A handful of mint leaves
  • A few basil leaves
  • 1 garlic clove
  • 1 tbs capers
  • 3 anchovy fillets
  • Extra virgin olive oil
  • 1 tbs red wine vinegar
  • 1 tbs Dijon mustard
  • Maldon sea salt flakes and freshly ground black pepper
Bollito misto with salsa verde from Prime by Richard H Turner
Bollito misto with salsa verde from Prime by Richard H Turner

Blanch the tongue by covering it with boiling water and simmering for 30 minutes.

Drain, cool, then peel off the outer skin and membrane.

Pour the water into a large casserole and add the vinegar, carrots and celery. Stick the onion with the cloves and add to the pan with the faggot of herbs and the veal shank. Place over a medium heat and bring to the boil, then reduce the heat and simmer for 30 minutes.

Add the brisket, beef cheeks, sausages and tongue and simmer for another hour. Remove each piece of meat and arrange on a platter.

To make the salsa verde, finely chop the herbs, garlic, capers and anchovies. Combine in a bowl and add enough extra virgin olive oil to loosen the mixture. Add the vinegar and mustard, and season with salt and freshly ground black pepper.

Thinly carve the meat and serve with Mostarda di Cremona, sea salt, the salsa verde and freshly grated horseradish.

Recipe taken from Prime by Richard H Turner. Photography by Paul Winch-Furness

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